Meatball stuffed garlic knot, ummm yes!

If you never watch Girl Meets Farm on Food Network you're really missing out. Molly Yeh is my girl! This is a recipe of hers that I changed ever so slightly. Her recipe calls for fennel seeds, I love them but others do not. If you do enjoy fennel seeds, you would add 1 tsp to your meatball mixture. These are fun to make and absolutely to die for!

Meatball Stuff Biscuits

Meatball Stuffed Biscuits

Serves 4-6

Prep time: 40 mins

Total time: 1hr 20min

Ingredients

Meatballs:

1/2 cup panko breadcrumbs

1/4 cup whole milk

1 LB ground pork

1/2 cup grated Parmesan

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

A few pinches of crushed red pepper

1 large egg

1/2 bunch fresh flat-leaf parsley, finely chopped

Freshly ground black pepper

Olive oil or flavorless oil, for cooking

Biscuits:

Two 16-ounce cans refrigerated buttermilk biscuits (8 biscuits in each can)

8 thick deli slices mozzarella, cut in half

2 TBSP unsalted butter

2 TBSP olive oil

4 cloves garlic, minced

A pinch of crushed red pepper

A handful of fresh flat-leaf parsley, finely chopped

¼ C freshly grated Parmesan

Salt to taste

1 C marinara sauce, warmed, for serving

• For the meatballs: Combine breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, garlic, onion, paprika, crushed red pepper, egg, parsley and a pinch black pepper and mix to combine. Form into 16 balls, each about 1 1/2 inches in diameter.

• Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.

• For the biscuits: Preheat the oven to 375 degrees F.

• Flatten each biscuit and add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.

• Heat butter and oil in a small pan over medium low heat. Add garlic and crushed red pepper and cook for about 2 minutes.

• When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and salt. Bake until golden and cooked through, about 5 to 10 more minutes. Let cool slightly and serve with warm marinara to dip.

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